Have you ever had a dessert that stays with you for years? Lingering in the back of your mind, only popping out on occasion as a craving that goes unfulfilled? For me, that dessert was a classic strawberry-filled JELL-O pie.
Whenever my family gets together for a family dinner, there is usually an amazing meal (My family is filled with foodies!) and a homemade dessert, most often made by one of my grandmothers. Usually, this dessert is some kind of pie made to perfection. One summer, a few years ago, my grandmother turned up with a strawberry JELL-O pie that knocked my socks off.
I begged her for the recipe and being the sweet heart that she is, she gave me a copy. I made it once or twice to great success in tart form and then left it for some years as I explored different avenues of baking.
This year I thought they would be the perfect treat for the Canada Day long weekend with their red and white colour scheme. I went to look for the recipe but it was nowhere to be found. Instead of dealing with it in a mature and responsible manner i.e. calling my grandmother for the recipe, I decided to be stubborn. A character 'quirk' we'll call it. That means I spent a few days this past week reading up on the stiffening power of gelatin. Fun times. From memory and more than a few test cases, I stumbled across the right ratios to make this recipe taste devine. With fresh berries that are in season, these desserts are the perfect summer-time snack.
This tart can be split into 3 components: the pastry shell, the fresh berry filling and the red JELL-O mix AKA the glue.
I hate, HATE not making things from scratch but I get that life doesn't always work that way. Sometimes there is no time for pastry to be made, and store bought tart shells are easy and delicious. Do whatever works best for your schedule. If you have a favourite pastry recipe go ahead and use it instead, turning it into tart shells. Otherwise, pick up some store boughts shells around 3 inches in diameter and cook them according to their package directions. Make sure to let your tart shells cool before filling them.
The next component continues the store bought trend with strawberry JELL-O mix as the main filling ingredient. The addition of some sugar, salt and lemon juice change the structure of the gelatin filling, allowing it to have a softer texture. Not quite as stiff as normal JELL-O desserts.
The only real issue with the filling is its tendency to seep through the cooked tart shells.The secret to prevent that? Cornstarch. The wonderful ingredient that it is, it thickens the filling enough that it can no longer seep through the tart.
The final and arguably most important ingredient is fresh, in-season berries. Wash and prepare about 4 cups total. Each tart can fit no more then two tablespoons of berries. Since strawberry season started late for us this year, I used one of the first picks of fresh strawberries from a local farm to make these. You can also mix in some raspberries or, for a bit of blue, use blueberries. For some extra fun, add a spritz of whipped cream on top, as a garnish. Only add the whipped cream topping right before eating otherwise it will melt over time.
A gorgeous red and white theme for Canada Day or red, white and blue for Independence Day. Perfect treats for the national holidays or just to enjoy all summer long. Use your favourite berry mix. I'm a big fan of the strawberry/raspberry combination.
These tarts should be stored covered, in the refrigerator and are best eaten within a day or two to maximize the freshness of the berries. The maximum amount of time I’ve had them last was 4 days.
It may have taken longer than expected, but my craving was finally satisfied. These JELL-O berry tarts are out of this world. With a flaky pastry crust, stuffed with fresh berries, a soft strawberry JELL-O filling and topped with a dollop of whipped cream these will be a hit no matter the occasion.
Fresh Berry JELL-O Tarts
- Yield: 24 tarts |
- Prep time: 15 min |
- Wait time: 2-4 hrs |
- Cook Time: 18 min |
Ingredients:
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24 tart shells (3" diameter)
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4 cups fresh berries (strawberry, raspberry or blueberry)
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1 1/2 cup water
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1/2 cup granulated white sugar
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1/8 tsp salt
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1 - 2 tbsp cornstarch
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2 tbsp lemon juice (~ 1/2 lemon)
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1 package of strawberry JELL-O (85 g)
Directions:
1. Cook tart shells according to package instructions or make your favourite pastry tart shell recipe. Set aside until cool.2. In a medium sized pot, combine 1 cup water, granulated white sugar, and salt. Heat to a boil over medium heat for 5 minutes or until the sugar has dissolved. In a separate bowl, create a cornstarch slurry by whisking ½ cup water and 2 tbsp cornstarch in a measuring cup until the cornstarch has fully dissolved. Add the slurry to the pot and stir until mixture has thickened and bubbled up. 2-3 minutes.
3. Remove the pot from the heat and stir in strawberry JELL-O package and lemon juice. Stir until mixture is combined and no lumps of gelatin remain. Let cool for 10-30 minutes.
4. Fill each tart shell with no more than 2 tbsp of fresh berries in each.
5. Spoon 2-3 tsp of cooled JELL-O filling over each tart. Try to cover every berry without filling past the top of the tart edge.
6. Place filled tarts in the refrigerator for 2-4 hours or until set.
7. Optional: Garnish with whipped cream right before eating.